Nutrient composition, functional activity and industrial applications of quinoa (Chenopodium quinoa Willd.).

Guixing Ren, Cong Teng, Xin Fan, Shengyuan Guo, Gang Zhao, Lizhen Zhang, Zou Liang, Peiyou Qin

Journal: Food chemistry 2023;410():135290

PMID: 36608550

Full Text on Elsevier Science View on PubMed

Abstract

Quinoa is one of the gluten-free crops that has attracted considerable interest. Quinoa contains functional ingredients such as bioactive peptides, polysaccharides, saponins, polyphenols, flavonoids and other compounds. It is very important to determine efficient methods to identify such functional ingredients, and to explain their possible health benefits in humans. In this review, the chemical structure and biological activity mechanisms of quinoa nutrient composition have been elaborated. In addition, the development of quinoa-based functional foods and feed is emerging, providing a reference for the development of functional products with quinoa as an ingredient that are beneficial to health. The active ingredients in quinoa have different health effects including antioxidant, antidiabetic, antihypertensive, anti-inflammatory, and anti-obesity activities. Further exploration is also needed to improve the application of quinoa within the functional food industry, and in the areas of feed, medicine and cosmetics.

Address: College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China. Electronic address: [email protected].; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.; College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.; School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.; College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China. Electronic address: [email protected].; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China. Electronic address: [email protected].

DOI: 10.1016/j.foodchem.2022.135290

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MeSH Terms: Humans, Chenopodium quinoa, Nutrients, Polyphenols, Antioxidants, Flavonoids